Pink jammy dodgers

Pink jammy dodgers

Total: 2 hr 39 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 100 kcal
, Fat: 6 g
, Carbohydrate: 9 g
, Protein: 2 g

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g icing sugar
1 tsp raspberry crumble, finely crushed using a mortar and pestle
200 g butter, soft, cut into pieces
1 fresh egg white
1 pinch salt
200 g white flour
150 g shelled ground almonds

To bake

100 g red currant jelly

Icing

2 tbsp icing sugar
2 tbsp raspberry crumble, finely crushed using a mortar and pestle
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How it's done

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Dough

Mix the icing sugar and freeze-dried raspberries in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and almonds, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out stars (each approx. 5 cm in diameter), place on two baking trays lined with baking paper. Cut a small star (approx. 1 cm in diameter) out of half of the stars, chill the biscuits for approx. 30 mins.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases.

Icing

Dust the tops of the biscuits with icing sugar and then with freeze-dried raspberries, place on top of the biscuit bases.

Good to know
Shelf life: Keep in an airtight tin for approx. 1 week.

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